Today is National Caramel Day

April 5, 2013 is

National Caramel Day

It’s National Caramel Day! Americans began making sugary syrups in the 1600s, but the delicious chewy caramel we know and love today was a more recent innovation. Caramel candy emerged during the 18th century and quickly became one of the most popular sweets on the market. In fact, Milton Hershey’s first business was the Lancaster Caramel Company!

To celebrate National Caramel Day, MAKE THIS DeLish DeMaria treat!!! YUM
 Stuffed Brownies

Salted Caramel Chocolate Chip Cookies

Happy National Chocolate Caramel Day!!!

March 19, 2013 is National Chocolate Caramel Day

It’s National Chocolate Caramel Day! The union of chocolate and caramel is arguably one of the greatest flavor combinations ever conceived by man. These two ingredients appear in countless candy bars, ice cream flavors, confections, and desserts. Did you know that Milton Hershey began his career at a caramel company? In the late 1800s he began experimenting with ways to improve caramel candy and found some German-built machines for manufacturing chocolate. His attention would eventually shift completely to chocolate, but Hershey’s first product was a chocolate-covered caramel! To celebrate National Chocolate Caramel Day, enjoy some of your favorite goodies made with chocolate and caramel!

I HIGHLY SUGGEST:

DeLish DeMaria's

Stuffed Brownies
<3 Lishie

Salted Caramel Chocolate Chip Cookies

Told you all- I.Am.Back. I have quite a few savory recipes to post up my sleeve but it was Oscar Weekend (yes, week end - one word, capital "W".) Back in the day, I use to either 1) attend glamorous NYC parties or 2) throw one! Now, I am content to watch the Oscars in a homey way- in pjs, glittered socks & a homemade delectable, DeLish snack... And this was IT...

Salted Caramel Chocolate Chip Cookies

adapted from Sally's Baking Addiction

• 2 c + 2 TBSp a-p flour
• 1/2 tsp baking soda
• 3/4 c (1.5 sticks) salted butter, room temperature
• 1 c light brown sugar
• 1/2 c sugar
• 2 eggs, at room temperature
• 2 tsp vanilla extract
• 1 LARGE Caramello Candy Bar, chopped into uneven bits & pieces
• sea salt

Mix the flour & baking soda in a small bowl; set aside.

Cream the butter & sugars together. Add the eggs & vanilla; combine well. Gradually add the flour mixture & stir until a lumpy dough forms. Do not overmix the dough at any point in this process.

Form a "log" shape & wrap the dough tightly in plastic wrap & chill it in the freezer. When the dough is chilled well...

Preheat the oven to 325 degrees F.

Unwrap the dough & slice into coin shapes (rapidly so as to keep the dough cold). Place the coin shapes onto an ungreased baking sheet. Press a few pieces of teh caramello bits into the tops of the cookies. Bake for 8-10 minutes or until edges are slightly browned. Sprinkle each cookie with sea salt while they are warm.

PERFECT with a glass of ice cold milk.

<3 Lishie

Stuffed Brownies

As you may have noticed, I took a little, much-needed vacation from blogging. I love my blog & you all but sometimes a break is in order... No worries though because I thought I would come back strong with this winner. We had the Moms Group Valentine's party this past weekend & I made these Stuffed Brownies. And oh boy was this recipe well taken by parents & kids alike. I even got a high five from one of the little ones! High praise indeed. 

Oh.Em.Gee. YUM. I have to say these are definitely DeLish. And oh so easy to make. Just please do not blame me for the caloric intake... I am pretty sure it is worth it!!! 

The inspiration for these came from a variant on the recipe I made growing up in Florida called "Symphony Bars".

Stuffed Brownies

• 1 8x8 original Brownie recipe (can be scratch-made or box mix!)
• 3 large Caramello bars, broken into their square pieces.
• couple of pinches of sea salt
• Powdered Sugar Optional

Preheat oven to 325 degrees.
Prep a 13"X9" pan- I line with parchment paper or aluminum foil then spray with baking spray.
Prepare the brownie batter.
Pour half of the browning batter into the prepped pan.
Place the Caramello bar pieces to fit on top of the brownie batter layer.
"Pinch" the sea salt over the Caramello bar pieces.
Cover the Caramello bar pieces with the remaining brownie batter.
Bake for about 35 minutes, or until the edges are browned but not burnt...
Carefully pull the finished product out of the pan using the liner & allow to cool.
Sprinkle with powdered sugar & cut into small, two-bite-sized pieces. 

<3 Lishie (I'm backkkkk! ;) )

Basketball Cuppies (Chocolate chip caramel)

My preschooler’s friend had his 5^th birthday party on Sunday and I wanted to make cupcakes for him… The party is at the coolest venue space for boys (& girls & moms & dads, lol)- the Brooklyn Nets Practice Facilities. We got to play basketball, etc. with the actual equpment the big guys use- so fun! With a basketball theme, I wanted to slam dunk with basketball cuppies.

The flavoring I went with was chocolate chip cupcakes with caramel frosting… To make the basketball look, I used black licorice lace (an acquired taste I have not acquired, ha ha!)

Mini Vanilla~Mini Chocolate Chip Cupcakes 

with Caramel Frosting

from Gourmet January 2004

1 c a-p flour

1 tsp baking powder

1/4 tsp salt

1/3 c whole milk

1/2 tsp vanilla

6 TBSp unsalted butter, softened

1/2 c plus 1 tablespoon sugar

1 large egg

1/2 c mini chocolate chips

Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners. 

Whisk together flour, baking powder, & salt in a bowl. Stir together milk & vanilla in a small bowl. 

Reserve a TBSp of this mix & combine with the mini chocolate chips in a small, separate bowl.

Beat together butter & sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4mins . Add egg & beat until just combined. Reduce speed to low, then add flour and milk mixtures alternately in batches, beginning & ending with flour & mixing until just combined. 

 

Fold in the mini chocolate chips (mixed with the flour to prevent sinkage.)

Divide batter among muffin cups, filling them two-thirds full, & bake until tops are pale golden & a wooden pick or skewer inserted in centers comes out clean, about 15 mins. Invert cupcakes onto a rack & cool completely. 

 

The recipe says it yields 24 mini cupcakes, but I actually got 36 out of it!

Caramel Frosting

 adapted from Redbook

• 1 c (packed)light  brown sugar
• 6 TBAp unsalted butter
• 1/3 c  milk
• 1 pinch  salt
• 1 3/4 c confectioners' sugar, sifted
• 1/2 tsp vanilla

---

In a medium saucepan, combine brown sugar, butter, milk & salt. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium & boil 2 minutes, stirring frequently. Remove from heat; cool completely. Stir in confectioners' sugar & vanilla; beat until smooth & thick enough to spread on cupcakes.

Decoration~ Used black licorice lace to make the basketball lines! 

My boys- Gabriel is a future Basketball star!